Salumi

Salumi

Salumi is not a term often heard outside of Italy, yet many of these products are found in specialty shops or Italian delicatessens and are used by cooks all over the world. Some, like prosciutto, need no introduction while others are not usually seen outside their motherland. Salumi are a large family of high-quality cured meats that go beyond Italy's famous hams, lending their flavors to terrific appetizers as well as main courses.

Salumi are often confused with another Italian meat product known as salame. Salumi are the product family that includes salame. Salame is a term describing a sausage made from ground pork and spices, which is then encased and often cured. Salumi are also made of pork (usually), but often denote products which have been preserved in salt (and spices) and not encased before aging. There are, so, examples of salumi that do use a natural casing, therefore all salami are salumi, but not all salumi are salame. Salumi tend to be tightly linked to their area of production, to the point of becoming true symbols: think of mortadella and Bologna, or prosciutto and Parma. For this reason, salumi are often protected by a PDO or PGI designation.

Salumi starts with whole cuts of meat from large farm-raised hogs that are cured in salt or brine and then dry-aged. The most famous of these is prosciutto, which stands alone when it comes to quality and flavor. However there are numerous varieties, each different in its own way and many now are available outside of Italy.

Salumi we have :

Mortadella

Prosciutto Di Parm

Speck

Prosciutto Cotto

Prosciutto Tartufotto

Culatello

Bresaola

Pancetta

Sopressata Sweet/Hot

Sausage Sweet/Hot

Geno Salami

Prochetta

Ferrarini - Salame Emilia

about Cipollina Market

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